Ingredients
1 cup butter, softened1 package (8 ounces) cream cheese, softened1/4 teaspoon salt2 cups all-purpose flour1-1/4 cups confectioners’ sugar, divided 96 pecan halves (about 2 cups)
Preparation
In a large bowl, beat butter, cream cheese and salt until smooth. Gradually beat in flour. Divide dough in half; shape each into a disk. Wrap and refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°. Dust a work surface with about 2 tablespoons confectioners’ sugar. Roll 1 portion of dough into an 18x8-in. rectangle; cut dough crosswise into six 3-in.-wide sections. Cut each section crosswise into eight 1-in.-wide strips. Roll each strip around a pecan half; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough and pecans, dusting work surface with an additional 2 tablespoons confectioners’ sugar.
Bake 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
Place remaining confectioners’ sugar in a shallow bowl. Roll cookies in sugar, coating well.
